This vegan take on butter chicken boasts all the flavour and creaminess of the classic without any of the butter.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, bring rice and 1 1/2 cups cold water to boil over high heat. Reduce heat to low; cover and cook until tender and water is absorbed, about 13 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.
Meanwhile, in large skillet, heat oil over medium heat; cook garlic, curry powder, garam masala, salt and pepper, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes; bring to boil. Reduce to simmer; cook, stirring frequently, until sauce is thickened, about 15 minutes. Stir in cashew butter and 1/3 cup water until smooth. Stir in chickpeas; cook until heated through, about 2 minutes. Stir in spinach and cilantro.
Serve over rice. Garnish with additional cilantro, if desired, and serve with naan (if using).
Nutritional facts PER SERVING: about
- Fibre 9 g
- Sodium 609 mg
- Sugars 11 g
- Protein 18 g
- Calories 557
- Total fat 19 g
- Potassium 551 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 82 g
%RDI
- Iron 41
- Folate 88
- Calcium 12
- Vitamin A 8
